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The Spruce Eats / Julia Hartbeck
Whether you use the stove or the microwave, steamed cabbage is a fantastic and healthy dish. It is a quick and easy side that works great with beef, pork, ham, and sausage.
Surprisingly, cabbage is one of the few things that actually cooks well in the microwave. If you don't have a stovetop steamer or steamer basket, use the microwave. No microwave or steamer? Not a problem. All you need is a large pot (stockpots work well here) with a lid and a metal colander to steam on your stovetop.
Steaming any vegetable is a breeze no matter what tools are at your disposal. You'll find that steaming is one of the best ways to enjoy many of your favorite veggies. You get to enjoy their natural flavor and nutrition, yet it's enhanced with this simple cooking method and a little seasoning. This recipe shows you how to steam cabbage such as a classic green cabbage, you can use any member of the cabbage family, including red, napa, savoy, or even bok choy. Cooking times may need to be adjusted, depending on what you use—experiment and see what works best for you.
For steamed cabbage, you can keep it very simple—the addition of butter and salt lets that delicious cabbage flavor shine. If you like, add freshly chopped dill with 2 tablespoons of sour cream instead of the butter. Or just add a few of your favorite dried herbs to the butter and salt.
“Never forget how easy it is to whip up some tasty vegetables for any meal. Cabbage is multipurpose but can easily stand on its own merit like this, I recommend serving it with a pork dish.” —Noah Velush-Rogers
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Ingredients
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1/4 small cabbage, thinly sliced
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2 tablespoons unsalted butter
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Kosher salt, to taste
Steps to Make It
Steam Cabbage in the MicrowaveÂ
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Place the sliced cabbage in a small microwave-safe casserole dish.
The Spruce Eats / Julia Hartbeck
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Add 1/4-inch of water.
The Spruce Eats / Julia Hartbeck
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Cover and microwave on high for 8 minutes. If your microwave doesn't have a turntable, rotate the dish 1/4 turn halfway through cooking.
The Spruce Eats / Julia Hartbeck
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Drain the water from the dish.
The Spruce Eats / Julia Hartbeck
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Add the butter and salt. Serve and enjoy.
The Spruce Eats / Julia Hartbeck
Steam Cabbage on the Stove
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Fill a large pot with water and set a steam basket or metal colander on top of the pot. The water in the pot should be just below the basket.
The Spruce Eats / Julia Hartbeck
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Bring the water to a boil over high heat. Add the sliced cabbage to the basket.
The Spruce Eats / Julia Hartbeck
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Cover the basket with a lid and steam until the cabbage is tender and crisp. Most cabbage takes about 5 to 8 minutes. Some varieties like napa, bok choy, and savoy cabbage may only take 3 to 5 minutes. If using a colander, be sure that you leave a little space so the steam can escape. Tilting the lid works quite well.
The Spruce Eats / Julia Hartbeck
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Remove the cabbage from the basket, add butter and salt, and serve.
The Spruce Eats / Julia Hartbeck
Tips
- This recipe serves two people but you can easily increase the number of servings. Begin with more cabbage and use 2 tablespoons butter for every 1/4 of a cabbage head.
- If your mesh colander is too big for your pot you just need to cover the gap. Simply tear off a piece of foil that reaches halfway around the pot, then tear that in half lengthwise. Wrap these two pieces of foil around each side of the pot and colander to help seal the steam inside. If you fold the edge of the foil over the top of the colander, it will stay in place.
How to Store
If you have leftovers, you can store them in an airtight container in the refrigerator for up to five days, but it will lose its crispness the longer it's in the fridge. Reheat in the microwave on low or in a small pot with a bit of water, just until it's warm. Or repurpose the cabbage in other dishes such as colcannon or soup.
Is Steamed Cabbage Healthy?
Cabbage is a healthy low calorie, low-carb vegetable and steaming is an excellent way to cook it while preserving the nutrients. Cabbage is high in fiber, vitamin C, and vitamin K.
Do You Need To Wash Cabbage?
Before cooking cabbage, it's best to give it a good wash and pat dry. Remove the outer leaves since they are tough and are more likely to carry residual pesticides. Now the cabbage is ready to use in your favorite recipe and can be quartered, chopped, or sliced.
Nutrition Facts (per serving) | |
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138 | Calories |
12g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 138 |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 7g | 36% |
Cholesterol 31mg | 10% |
Sodium 171mg | 7% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 2g | |
Vitamin C 59mg | 296% |
Calcium 79mg | 6% |
Iron 0mg | 2% |
Potassium 313mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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